• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Pasta Project logo

  • Home
  • Pasta Recipes
  • Pasta Types
  • Italy's Regions
  • About
  • SHOP
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Pasta Recipes
  • Pasta Types
  • Italy's Regions
  • About Me
  • SHOP
×
Home » Pasta Types » Short Pasta » Cavatelli

Published: Mar 27, 2024 by Jacqui

Cavatelli Pasta with Senise Peppers (Peperoni Cruschi)


Jump to Recipe Print Recipe

This unique Basilicata pasta recipe uses Senise peppers, known locally as 'peperoni cruschi'. They add a marvelous sweet, slightly nutty, and smoky flavor to this recipe and are believed by some to be the most delicious peppers in the world.

The peppers are so flavorful that this authentic Senise pepper pasta recipe only uses 6 ingredients. Plus, it can be made in just 30 minutes!

Cavatelli with Senise peppers in a bowl.

History

Senise peppers are produced in the Basilicata provinces of Potenza and Matera. They are harvested from August to September by hand and are eaten fresh, dried or ground into powder as a spice.

To dry them, the farmers thread the peppers onto long strings called ‘serte’. The ‘serte’ are made by threading the peppers from their stalk one by one with a needle and arranging them spirally around the string until they are about 150-200 cm in length.

After drying, which is done in the open air and in the shade, the ‘strings’  can be bagged and sold as they are or ground to make powder. The flesh of these sweet peppers is very thin and they have a low moisture content so, they dry quite quickly. Since the pepper powder is the same color as saffron, it is also called 'zafarano' in the local dialect.

Cavatelli with Senise peppers garnished with sliced flat parsley.

Dried Senise peppers are a popular ingredient in cooking in Basilicata. They are often fried quickly (as they burn easily) and then placed on kitchen paper to get rid of any excess oil. Once cooled they become very crispy and are then used in a number of pasta with peperoni cruschi recipes.

They are also crumbled over sautéed potatoes or fried eggs; eaten as a side dish with baccala, roast meat or sausages or eaten as a snack with drinks. They have a sweet smoky taste that is sometimes a little spicy and they can be very moreish!

Ingredients

Cavatelli Pasta: This is a typical Southern Italian pasta originally from the Molise and Puglia regions but is also popular in Abruzzo, Campania, Basilicata, Calabria and Sicily. It resembles malloreddus and has an excellent ability to catch the breadcrumbs and peppers in this recipe. If cavatelli is unavailable, you could make homemade cavatelli or use malloreddus or orecchiette.

Senise Peppers (Peperoni Cruschi): These dried peppers bring a smoky sweetness that defines this classic Basilicata pasta recipe.

Breadcrumbs: Toasted in olive oil, they contribute a satisfying crunch, balancing the softness of the pasta in classic Southern Italian style. You can use ready-made or homemade breadcrumbs.

Garlic: Infuses the oil with a subtle, aromatic flavor. It's best to use fresh garlic rather than pre-minced garlic or garlic powder.

Anchovy Fillet: Provides a deep umami background note, enriching the overall taste profile without overpowering it.

Extra Virgin Olive Oil: Choose a high-quality extra virgin olive oil for frying the peppers and toasting the breadcrumbs, as it contributes significantly to the flavor of the dish.

Cavatelli with Senise peppers recipes ingredients on a kitchen table.

Expert Tips

Preparing Senise Peppers: Begin by carefully removing the stems and the central seed-filled part of the dried Senise peppers, leaving just the vibrant red flesh. The seeds and the white membranes inside these peppers can introduce a bitter note that might overpower the delicate balance of flavors you're aiming for in this recipe.

Once the stems and seeds are removed, cut open the peppers and gently flatten them to increase the surface area. This will allow you to fry the Senise peppers more evenly.

Senise peppers on a wooden board.

Toasting Breadcrumbs: To ensure your breadcrumbs don't burn and become golden brown, make sure to stir them regularly. This will help them toast evenly and absorb the aromatic oil.

Perfect Pasta Cooking: Start by bringing a large pot of water to a rolling boil before salting it. Allow the water to return to a boil to ensure the salt is fully dissolved. Add the pasta, stirring it immediately to prevent the pieces from sticking to the bottom of the pot.

Continue to stir occasionally during the cooking process for even cooking. Then, begin taste-testing the pasta about a minute before the package’s recommended cooking time to catch it at the perfect al dente texture.

Step by Step Instructions

1) Bring a pot of water to a boil for the pasta. Once it starts to boil, add salt and bring it to a boil again.

2) Heat a generous amount of olive oil in a large frying pan until hot. Quickly fry the peppers on both sides until they're slightly browned, being careful not to burn them. Remove and place on absorbent paper to dry.

Senise peppers being cooked in a pan with olive oil.

3) In the same oil, fry the garlic, chili flakes (if using) and anchovy fillets. Break down the anchovy with a fork or wooden spoon to dissolve it into the oil.

Garlic and red chili peppers in a pan with olive oil.

4) Add breadcrumbs to the pan, stirring well until they are golden and aromatic. Turn off the heat.

Breadcrumbs added to the oil and chili.

5) Meanwhile, cook the cavatelli pasta al dente according to package instructions. Drain and mix the pasta into the pan with the breadcrumbs.

Pasta being mixed into the breadcrumbs.

6) Crumble most of the prepared Senise peppers over the pasta, mixing thoroughly. Cook together for an additional 2-3 minutes, adding a bit more olive oil if the mixture seems dry.

Senise peppers added to the pasta in the pan.

7) Serve garnished with the remaining Senise peppers.

Senise peppers pasta in a bowl with a fork.

Storage and Leftovers

Allow any leftovers to cool to room temperature, then transfer them to an airtight container. After add the leftovers into the refrigerator and they should remain fresh for up to 3 days.

To reheat, place the pasta in a microwave-safe container and cover it. Heat on medium power for about 2 minutes, then stir. Then continue to heat in 30-60 second intervals, stirring in between, until the pasta is hot throughout.

I have also baked leftovers from this cavatelli recipe with some slices of mozzarella and a sprinking of grated pecorino. It was really very good!

FAQs

Where Can I buy Senise Peppers?

Dried Senise peppers are called ‘cruschi’ in the local dialect. They are a quintessential taste of Basilicata, but, sadly, hard to find in shops anywhere else. However, they can be bought online as a powder or whole dried, which is how I obtained the ones I used in this cavatelli pasta with peperoni cruschi recipe! The seeds are also readily available online, so another idea would be to grow your own!

Are Senise peppers spicy?

Senise peppers are a variety of bell peppers; even though their shape may look like a hot type of chili pepper, they are not spicy. When fresh, they have a sweet flavor, and once they are dried, they start to develop a more concrete flavor that is smokey and slightly nutty.

More Recipes You May Like:

  • Baked Orecchiette with Lamb
  • Cavatelli Pasta with Arugula
  • Homemade Cavatelli Pasta with Oyster Mushrooms and Sausage
  • Lagane with Chickpeas
  • Pasta with Breadcrumbs

If you make cavatelli with Senise peppers recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.

Buon appetito!

Cavatelli with Senise peppers in a bowl.

Cavatelli Pasta with Senise Peppers (peperoni cruschi)

Jacqui
This unique Basilicata pasta recipe uses Senise peppers, known locally as 'peperoni cruschi'. They add a marvelous sweet, slightly nutty, and smoky flavor to this recipe and are believed by some to be the most delicious peppers in the world.
5 from 22 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Basilicata, Italian, Southern Italian
Servings 4
Calories 454 kcal

Ingredients
 
 

  • Extra virgin olive oil
  • 14.1 oz Cavatelli pasta
  • 6 Dried Senise peppers peperoni cruschi
  • 2 cloves Garlic chopped
  • 1 Anchovy fillet
  • 2 ¾ oz Breadcrumbs
  • Salt for pasta and to taste
  • Peperoncino flakes optional

Instructions
 

  • Bring a pot of water to a boil for the pasta. Once it starts to boil, add salt and bring it to a boil again.
  • Heat a generous amount of olive oil in a large frying pan until hot. Quickly fry the peppers on both sides until they're slightly browned, being careful not to burn them. Remove and place on absorbent paper to dry.
  • In the same oil, fry the garlic, chili flakes (if using) and anchovy fillets. Break down the anchovy with a fork or wooden spoon to dissolve it into the oil.
  • Add breadcrumbs to the pan, stirring well until they are golden and aromatic. Turn off the heat.
  • Meanwhile, cook the cavatelli pasta al dente according to package instructions. Drain and mix the pasta into the pan with the breadcrumbs.
  • Crumble most of the prepared Senise peppers over the pasta, mixing thoroughly. Cook together for an additional 2-3 minutes, adding a bit more olive oil if the mixture seems dry.
  • Serve garnished with the remaining Senise peppers.
Prevent your screen from going dark

Notes

If you don't find cavatelli pasta this dish works really well with orecchiette or malloreddus (Sardinian gnocchi), or make this recipe with homemade cavatelli.

Nutrition

Calories: 454kcalCarbohydrates: 90gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 1mgSodium: 154mgPotassium: 272mgFiber: 4gSugar: 4gVitamin A: 1IUVitamin C: 0.5mgCalcium: 62mgIron: 2mg
Keyword Cavatelli pasta with Senise peppers
Tried this recipe?Let us know how it was!

Pin for Later:

Cavatelli pasta with Senise peppers.

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?


More Cavatelli

  • Cavatelli pasta with puntarelle and burrata.
    Cavatelli Pasta with Puntarelle and Burrata
  • Cavatelli on a tray.
    Cavatelli (Everything You Need to Know)
  • cavatelli pasta with rocket (arugula)
    Cavatelli Pasta with Rocket (Arugula)
  • homemade cavatelli pasta with oyster mushrooms and sausage
    Homemade Cavatelli Pasta with Oyster Mushrooms and Sausage.

Reader Interactions

Comments

    5 from 22 votes (17 ratings without comment)

    Tell us what you think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Swathi says

    April 07, 2024 at 7:05 am

    Cavatelli Pasta is delicious that too with pepperoni . My Kids loved it.

    Reply
  2. Mimi Rippee says

    April 06, 2024 at 2:20 am

    Oh my goodness! I thought I’d heard of every chile pepper from around the world! But I haven’t heard of these. I will find them on Amazon! Thanks!

    Reply
  3. Elizabeth says

    April 04, 2024 at 3:42 pm

    Loved the smoky flavor of the peppers. Such a great addition to the pasta!

    Reply
  4. Nicole NK says

    April 03, 2024 at 10:11 pm

    The flavor profiles sound amazing! Can’t wait to try this recipe

    Reply
  5. Nora says

    April 03, 2024 at 8:36 pm

    I love pasta! That's why I tried your recipe straight away and it was delicious!

    Reply
  6. Gloria says

    April 03, 2024 at 3:00 pm

    We love using red chili flakes in recipes. I need to find some of these senise peppers. This pasta is perfect for an easy meal any night of the week.

    Reply

Primary Sidebar

Close up of Jacqui

Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

More about me →

TOP ITALIAN FOOD BLOG

3rd place in Top 50 Italian Food Blogs Awards by Feedspot

Italian Food Blogs

FEATURED IN

A few website logos showing where the pasta project has been featured in: Insider, Wikipedia, Food52, Buzzfeed, The Guardian, Parade

FOLLOW ME

  • Facebook
  • Instagram
  • Pinterest

VISIT MY SHOP

Shop Icon

In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.

So, sign up now and get the first recipe e-books to download!

Footer

↑ back to top

About

  • Legal Disclaimer
  • Privacy Policy
  • Web Stories

Follow Me

  • Facebook
  • Instagram
  • Pinterest

Contact

  • Copyright & Disclaimer/ Terms of Use

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 The Pasta Project

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.